پديد آورنده :
سبحاني نيا، مينا
عنوان :
توليد نانو توده هاي پروتئين آب پنير و استفاده از آن ها در پايدارسازي امولسيون هاي روغن در آب
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
يازده،133ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
علي نصيرپور، محمدشاهدي
توصيفگر ها :
تيمار حرارتي , PH , امولسيون , اندازه ذرات , كدورت , ويسكوزيته
تاريخ نمايه سازي :
15/11/92
استاد داور :
جواد كرامت، احمد رياسي
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Production of Whey Proteins Nano Aggregates and Their Effects on Oil in Water Emulsions Stability Mina Sobhaninia M Sobhani@ag iut ac ir September 16 2013 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Supervisors Ali Nasirpour Assist Prof a nasirpour@cc iut ac ir Mohammad Shahedi Prof shahedim@cc iut ac ir Abstract Whey is a by product of cheese making and casein manufacture in dairy industries It is considered as one of the most polluting by product in environment Otherwise whey is an excellent source of functional proteins that can be used in food industry for example dairy foods bakery products infant foods and beverages Therefore to extend using of this protein improving the performance characteristics of whey proteins in food products is necessary Thermal treatment and pH adjustment are factors that influence functional properties of whey proteins In this research the effect of pH adjustment and thermal treatment at different temperature on conformation structure of whey proteins were studied These treatments led to creation of different aggregate sizes A Response Surface design RSM was used to investigate the effect of pH temperature and thermal treatment on of aggregate sizes WPC dispersion turbidity over time hydrophobicity and insoluble aggregates after freeze drying These treatments led to creation of aggregates with different sizes After heat treatment and decrease of the pH to pH 4 size of aggregates turbidity of WPC dispersions amount of insoluble aggregates and hydrophobicity of aggregates after freeze drying was increased At pH 7 as the temperature of thermal process increased the size of aggregates increased too without heat treatment but in heat treated samples from pH 4 9 as the temperature of thermal process increased the size of aggregates increased In the next step whey protein aggregate was used as an emulsifier for oil in water emulsion at different pH Result showed that increase in size of aggregates and decrease in emulsion pH led to increase the firmness of emulsion size of emulsion droplet and viscosity and decrease creaming Keywords whey protein Nano Thermal treatment pH Emulsion Size of droplet Turbidity Viscosity PDF created with pdfFactory trial version www pdffactory com
استاد راهنما :
علي نصيرپور، محمدشاهدي
استاد داور :
جواد كرامت، احمد رياسي
